So for a change, I decided to bake some cupcakes filled with strawberry jam. Strawberry jam is the only jam that never cease to appear in my fridge. I readily have them to please my occasional crave for scones which I think must have been acquired along with the English that I learnt from England during my school days. I must say that where scones are concern, I am as arrogant and proud of them as the British. My hubby can't stand the way I insist on how a scone should be splitted into half and only served with whipped cream and strawberry jam. If only clotted cream is readily available.............
Back to the cupcakes. Although in this instance I used strawberry jam, but any other jam will do according to individuals preference. As for the cupcake, I used the easy and quick Madeira Cake recipe.
4 large eggs
160g castor sugar
250g self-raising flour, sifted
1 tsp vanilla essence
Cream butter, sugar and vanilla essence till light and fluffy.
Mix in eggs, one at a time. Beating well after each addition.
Then fold flour into cake mixture.
Fill paper cup with 1 tbsp of cake batter and make a small well in the middle of the batter.
Spoon 1 tsp of strawberry jam into the well.
Cover the jam with another tbsp of cake batter.
Bake in oven pre-heated to 160C for 15 to 20 minutes.
Note : Cool cupcakes completely before serving as the strawberry jam is burning hot immediately after baking.